Consumption of legumes in two seasons of the year during the COVID-19 pandemic in Chile

Background and objectives: In Latin America, the number of studies that have investigated the consumption of legumes during the pandemic is limited. The objective of the present study is to describe the intake of legumes in 2 different seasonal periods, during the COVID-19 Pandemic in Chile. Methods: Serial cross-sectional study surveys were distributed during the summer and winter seasons using different digital platforms and social networks. We investigated the frequency of consumption, access to purchase any type of preparations. Results: A total of 3,280 adults in summer and 3,339 in winter, mean age 33 years. 97.7 and 97.5% of the population indicate consuming legumes in both periods, with consumption increasing in the group of 3 times a week in winter. In both periods, the main preference for consumption is that they are rich and nutritious, followed by the fact that they replace meat and that they are profitable, the main barrier for their non-consumption in both periods is that they are expensive (29% in summer and 27.8% in winter) and are difficult to prepare (12.1% in summer and 11.6% in winter). The main form of preparation is in traditional stews and salads. Although the supermarket is the preferred place, the purchase changes according to the season, sales increase during the winter in supermarkets, online purchases, but decrease in free fairs and neighborhood stores. 35% indicate that they know the recommendations of the food guides on legumes and the most recognized property "they are rich in protein and provide fiber". Conclusions: During the pandemic there is a good consumption of legumes, seasonal differences in consumption are observed, since there is a greater frequency of consumption in winter, considering greater than or equal 3 time a day, we also found differences in purchases according to seasonality, but not in the form of preparation, on the other hand among the factors that favor consumption is that they are rich and nutritious, change among the factors that hinder consumption is that they are expensive and difficult to prepare.